10-Minute Saucy Tofu Ramen | Fast, Easy, Weeknight Recipe

Press the tofu by placing it on a plate with paper towels underneath and on top, then weigh it down with cans in the fridge for a couple of hours or overnight.

Cut the pressed tofu into evenly sized cubes, being gentle to avoid breaking it too much.

Heat a heavy-bottomed cast iron pan and add cooking oil.

Once the oil shimmers, add the tofu cubes in a single layer, sprinkle with salt, and let them sear without moving them too much.

Remove the tofu once seared and set it aside on a plate.

Add chopped scallions to the pan and scrape up any bits from the bottom.

Add water to the pan and bring it to a simmer to create a broth.

Add the fresh ramen noodles to the simmering broth and cook for about a minute and a half.

Add the seared tofu back into the pan with the noodles and broth for the last few seconds of cooking.

Garnish the ramen with cilantro, the green parts of the scallions, and peanuts before serving.

Equipment Needed

Spice Level:

Dietary